Asian Inspired Fried Rice, Millie's

Millie Johnson


We are eating out less and less, so I am creating my own versions of some of our favorites. This recipe is a great way to use up leftover rice. I usually plan and make a meal earlier in the week using rice and make extra, just for this dish ! Having a cup of pre-cooked, diced meat make this a really fast dish to fix.
At the time of posting this recipe I didn't have any, so I pounded one chicken breast thin, seasoned with salt and pepper, added a tsp. of coconut oil to a hot pan and seared it, cooking till done through and through. I then used that same pan to sauté the veggies in, adding oil.

pinch tips: Non-Stick Rice Every Time



4 to 6


5 Min


10 Min




2 c
cooked rice
1 c
cooked diced chicken, pork or beef
1/3 c
fine diced bell pepper
1/3 c
fine diced green onion
1/3 c
water chestnuts, diced
carrot, fine diced
2 Tbsp
coconut oil
1 c
chicken broth or stock * if using beef, use beef broth/stock
1/2 tsp
ground ginger
1 Tbsp
soy sauce or liquid aminos
eggs, beaten

Directions Step-By-Step

Dice all the veggies and meat of choice. I used chicken for this recipe. ** I didn't have any pre-cooked so I fried a chicken breast I pounded thin (to cook evenly) and seasoned lightly with salt and pepper.
To a hot pan add coconut oil, then veggies. Sauté veggies for 3-5 minutes. (I used the pan I cooked a chicken breast in)
Add in diced meat, water chestnuts, ground ginger, and rice. Mix together then add broth and soy sauce.
Once hot and some of the liquid has been absorbed (2-3 minutes), make a hole or move rice mixture to the side of pan and pour in beaten eggs. Scramble the eggs then stir into the rice mix.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Asian